Gravenstein Gold (Ceased Production)

Established by Jennifer Bice and Steven Schack in 1977, Redwood Hill farm is located in Sonoma County, California, on land that was bought in 1968 by Jennifer's parents.

Passionately interested in raising and milking dairy goats, as well as making cheese, Jennifer and Steven built an extremely successful business at a time when goat's milk products were considered somewhat "fringe."

The company has gone from strength to strength, producing a range of cheeses and yoghurts from their prize winning herd of Alpine, Nubian, La Mancha and Saanen goats. Production has now moved to a large, purpose-built facility in nearby Sebastopol, and milk is sourced from several local dairy goat herds in addition to the Redwood Hill herd that still resides on the original property.

The bright orange, rustic rind is encouraged by the aromatic Bacterium Linens culture. Cheeses are washed with locally made Gravenstein apple cider and this lends a fruity sweetness to the creamy texture, as well as a long earthy finish.

The edible rind is delicious and develops a complex flavor profile as it ages. Released at 60 days, this cheese will continue to ripen for up to 120 days, gaining further character.

Sign up for cheese

Say "Cheese"

About Us

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Our Mission

culture aims to nurture passion for great cheese through accurate, engaging storytelling that focuses on the people and places behind cheese.

Company Overview

culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.